Peel and wash potatoes and cut them in wedge shape.

Boil them for 5 minutes and pat dry.

In a seperate bowl add all purpose flour, salt, lal mirch powder, black pepper and dhania powder and and water and mix to form a smooth slurry.

Now dip each potato wedge in the prepared slurry and put it on a tray and freeze them for 2 hours.

After 2 hour deep fry them on medium flame for 5 minutes or until crispy. Then serve when hot with ketchup and other sauces.